Processing of food inevitably encompasses steps which expose the contained polyphenols to oxidative conditions leading to numerous reactions that primarily modifies the genuine polyphenol profile and may eventually end in degradation of the polyphenols. The result of this oxidation can be assessed as a severe loss of quality of the food since polyphenols account for sensory attributes as well as health promoting effects.

During Vienna Polyphenols World Congress, Dr Fabian Weber from the University of Bonn, Germany will present the different reaction products of enzymatic and chemical oxidation of polyphenols.